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Main Ingredients | Chicken, Fresh coconut |
Cuisine | Kerala |
Course | Main Course Chicken |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Chicken Ishtew
- 800 grams Chicken on bone, cut into 12 pieces
- 2 cups Fresh coconut scraped
- 1/2 teaspoon Black peppercorns
- 1/4 teaspoon Cumin seeds
- 2 teaspoons Bengal gram (chana) split
- 1/2 teaspoon Coriander seeds
- 4 tablespoons Oil
- 2 Star anise
- 1 inch Cinnamon
- 4 Green cardamoms
- 1 large Potato cut into 8 pieces
- 2 medium Carrots cut into cubes
- 1/2 cup Green peas
- 10-12 Curry leaves
- 4 Green chillies slit
- to taste Salt
Method
- Soak coconut in two cups of warm water, grind and extract a thick milk and keep aside. Repeat the process two more times but with only one cup water each. Keep the three extracts separately.
- Broil the peppercorns, cumin seeds, Bengal gram and coriander seeds on a hot pan, cool and powder it.
- Heat oil in a non-stick pan, add the star anise, cinnamon, cardamoms and sauté till the flavour is released.
- Add the chicken pieces, potato pieces, carrot cubes, green peas, curry leaves and green chillies. Sprinkle the powdered masala and continue to sauté.
- Add the third coconut extract and allow to simmer. Add the second extract and continue cooking till both the chicken and potatoes are cooked.
- Remove from fire and add the first extract and salt. Reheat and simmer for a few minutes and serve hot with appams or paranthas.
Nutrition Info
Calories | 2700 |
Carbohydrates | 92.8 |
Protein | 227.4 |
Fat | 157.9 |
Other Fiber | Fiber- 52.3gm |
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